Blackberries are probably my favorite fruit, so blackberry cobbler is one of my favorite desserts, but you just don’t see that many locally grown ones. There is a farm nearby that we could go pick them, but we have had so much rain that they are telling you to use them the same day, and I just have not been able to carve out the time to go pick them and use them in the same day – well I could have done this cobbler honestly, but they give you this huge bucket to pick them in, and using all of them is a different story. Maybe I will still get around to it. In the meantime though we made a trip to the State Farmers’ Market in Atlanta where I was able to purchase just a few more than I needed that were fairly firm. I used them a little over 24 hours later, and they were still great – though I don’t think they would have made it to the next day.
The recipe is a dump cobbler my mother has always made. She usually makes peach, but I prefer blackberry. It is super simple, and one of the best desserts ever. I make mine in a bowl and then pour it into the baking dish, but you really can stir it up right there in the baking dish. I love it topped with vanilla ice cream, but it is delicious right by itself too.
Yield 4 -6
- 1 cup all-purpose flour
- 1 1/2 tsps. baking powder
- 1/2 tsp salt
- 1 cup sugar plus 2 Tbsps., divided
- 1 stick of butter melted
- 1 cup milk
- 2 cups blackberries (or other fruit)
- Preheat oven to 350 degrees.
- Stir together all ingredients except extra two tablespoons sugar and fruit until well blended.
- Pour into an 8″ x 8″ baking dish.
- Add fruit. I kind of sprinkle it around to evenly distribute it. You don’t need to stir it. The crust will rise up over the fruit.
- Sprinkle with the remaining two tablespoons of sugar.
- Bake for approximately 40 to 45 minutes or until golden brown and set.
This recipe was shared on Foodie Friends Friday.